Saturday, August 3, 2013

Mexican-Spiced Salmon with Avocado Salsa

This was one of those random "throw things together" dinners that came out really well. We had an avocado from our CSA that I wanted to use, and I saw some salmon at the grocery that looked tasty, so a meal was born. To go with the avocados, I decided to do a Mexican-inspired spice rub. The combination of chili powder and cumin makes for great flavor without being spicy or overwhelming the salmon. And, the avocado salsa just takes this over the top. I used basically the same ingredients that I use to make super simple guacamole, but left the avocados in chunks and added some olive oil. The result was a tart lime sauce with lots of creamy, buttery avocado - basically, perfection! This salsa would also be great with white fish or chicken. Plus, it's so easy!

On the side: German butterball potatoes, boiled and then sauteed in butter for a few minutes.

1. Preheat the oven to 450 degrees. Line a baking sheet with foil, and spray with oil.
2. Mix together the spices. Rub the spice mix onto the salmon, and then place on the baking sheet, skin side down. Bake for 10-15 minutes, until cooked through (timing will depend on the size of your fillets.
3. Meanwhile, pit and peel the avocado and cut into chunks. Squeeze the lime juice over. Add a good glug of olive oil, and season with salt and pepper. Taste, and adjust seasoning - the salsa should be a little more tart that what you'd want to eat by itself, since it will be combined with the fish.
4. Serve the fish topped with the avocado salsa.